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Pre-shelling parameters and conditions that influence the whole kernel out-turn of steam-boiled cashew nuts

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This work investigates the effect of moisture content (MC), nut size distribution and steam exposure time (SET) on the whole kernel out turn (WKO) of cashew nuts during shelling using a 3 x 5 x 4 factorial experiment. Three nut sizes: small (18–22 mm), medium (23–25 mm)and large (26–35 mm); five levels of MC: 8.34%, 11.80%, 12.57%, 15.40%, 16.84% (wet basis)and four levels of steam exposure time (SET): 28, 30, 32, and 34 min were considered. Nuts were conditioned with warm water to the desired moisture content of 8.34%,11.80%, 12.57%, 15.40% and 16.84% (wb); and steam-boiled at 700 kPa for 28, 30,32, and 34 min. The pre-treated nuts were shelled using a hand-operated cashew nuts shelling machine. The results showed that the single effect of MC, steam exposure time (SET) or nut size distribution is not enough for estimating WKO; it is rather by an interaction of these parameters. The optimum WKO of steam-boiled nuts was 91.74%, 90.94% and 87.98% for large, medium and small sized nuts at MC*SET combination of 8.34%*30 min, 11.80%*32 min and 8.34%*30 min, respectively. Pre-treatment of cashew nuts by steam boiling was found to improve whole kernel out-turn of the cashew nut. Whole kernel out-turn decreased as MC increased, thereby limiting the need for moisture adjustment when nuts are to be processed by steam boiling.

KEYWORDS
Whole kernel out-turn;Steam exposure time;Cashew nuts;Moisture content;Nut sizes

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Ketersediaan

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Informasi Detail

Judul Seri

Journal of the Saudi Society of Agricultural Sciences

No. Panggil

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Penerbit

: Clark University., 2014

Deskripsi Fisik

Journal of the Saudi Society of Agricultural Sciences (2014) 13, 29–34

Bahasa

English

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

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